Nut Cinnamon Buns

Rating: 3.84 / 5.00 (77 Votes)

Total time: 1 hour

Servings: 30.0 (servings)

Yeast dough:




For the nut-cinnamon buns, dissolve the yeast in the lukewarm milk and mix with half of the flour to form a dampfl and let rise for about 1/2 hour, covered. (The mixture must be visibly risen).

Then add all the other ingredients and knead into a smooth yeast dough. Cover the dough and let it rise in a warm place for about 1/2 hour, knead it together and let it rise again. Coarsely chop and grate half of the walnuts.

Roll out the dough (2cm thick) and brush with the liquid butter, mix the walnuts and sugar well and then sprinkle evenly on the liquid butter, sprinkle with cinnamon.

Roll the dough tightly from one side. Cut 2 cm wide slices with a sharp knife and spread them on a baking sheet lined with baking paper. Cover and let rise for another 1/2 hour. Preheat the oven to 180° and brush the snails with the beaten egg. Bake the nut cinnamon buns for 25 – 30 minutes.

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